“Java (Indonesian: Jawa, Indonesian pronunciation: [ˈdʒawa]; Javanese: ꦗꦮ; Sundanese: ᮏᮝ) is an island of Indonesia, bordered by the Indian Ocean to the south and the Java Sea on the north. With a population of over 148 million (Java only) or 152 million (including the inhabitants of its surrounding islands), Java constitutes 56.1 percent of the Indonesian population and is the world’s most-populous island.” – wikipedia
Java is home to the Satay and that is where we are heading for our next culinary adventure to try and bring to your kitchens the taste the pleasure and as much of the overall experience of this much appreciated grilled food dish.
“Satay (/ˈsɑːteɪ/ SAH-tay, in USA also /ˈsæteɪ/ SA-tay), or sate in Indonesian and Malay spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine, but has spread to almost anywhere in Indonesia, where it has become a national dish. Indonesian satay is often served with kecap manis – a sweet soy sauce, and is often accompanied with lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand. It also recognized and popular in Suriname and the Netherlands. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community.” – wikipedia
** pour nos lecteurs francophones il est possible de lire l’article en français sur https://fr.lifelovingfoods.com/